Ina Garten Mushroom Farro Soup Recipe
Try this Ina Garten Mushroom Farro Soup Recipe. It is the best way to feel full and happy.
Ingredients
- 1 cup of pearled farro.
- 1 pound of cremini mushrooms sliced.
- 2 tablespoons of extra virgin olive oil.
- 2 tablespoons of unsalted butter.
- 1 large yellow onion chopped.
- 2 stalks of celery diced.
- 2 carrots peeled and diced.
- 6 cups of beef or vegetable broth.
- 1 teaspoon of fresh thyme leaves.
- 1/2 cup of dry white wine optional.
- Salt and black pepper to taste.
Instructions
Sauté the Veggies
- Heat oil and butter in the large pot. Cook onions, carrots, and celery until soft.
Brown the Mushrooms
- Add the sliced mushrooms to the pot. Cook until they turn dark and very juicy.
Add the Herbs
- Stir in the fresh thyme, salt, and pepper. This adds a great earthy smell.
Deglaze the Pan
- Pour in the white wine if you use it. Use a spoon to scrape the bottom.
Add the Farro
- Pour the dry farro into the pot. Stir it for one minute with the vegetables.
Pour the Broth
- Add the 6 cups of broth to the pot. Bring the liquid to a soft boil.
Simmer the Soup
- Turn the heat to low. Cover and cook for 30 to 40 minutes.
Check the Grains
- The farro should be soft but a bit chewy. Serve the soup in big warm bowls.
Notes
- Use pearled farro. It cooks much faster than the whole grain version.
- Don't crowd mushrooms. Give them space in the pot to brown well.
- Use fresh thyme. The fresh herb adds a much better flavor profile.
- Add a splash of cream. A little heavy cream makes it very rich.
- Store it well. This soup tastes even better the next day.
- Check the liquid. Farro soaks up broth, so add more if needed.